Cuban Picadillo

Ingredients (for 4):

• 10 oz ground beef
• 3/4 cup rice
• 1 1/2 cup water
• 1 yellow onion
• 2 clove garlic
• 1 red bell pepper
• 1/2 cup green olives
• 1 tbsp olive oil
• 1 tsp cumin
• 2 tbsp tomato sauce
• 1/2 cup white wine
• 1 bay leaf
• salt and pepper

Preparation:

• Combine 1 1/2 cups water, 1/4 tsp salt, and rice in a small saucepan and bring to a boil
• Cover with lid, reduce heat, and simmer until done, about 10-15 minutes
• Peel and dice onion
• Mince garlic
• Remove and discard seeds from bell pepper. Dice
• Roughly chop olives
• Heat 1 tbsp olive oil in a medium skillet over medium heat until shimmering. Add onion, garlic, and bell pepper. Cook approximately 3-4 minutes, stirring occasionally, until vegetables being to soften and become fragrant
• Push vegetables to the outer edges of the skillet. Add the ground beef, cumin, 1/4 tsp salt, and 1/4 tsp pepper to the center of the skillet. Cook until beef is browned, about 5 minutes, stirring occasionally to break beef up into smaller pieces
• Once beef is cooked, stir to incorporate with the vegetables
• Add tomato paste, white wine, bay leaf, and olives to the skillet with beef and vegetables. Reduce heat to low, cover, and simmer 10 minutes
• Remove bay leaf before serving
• Season to taste with salt and pepper
• Divide rice evenly between 2 plates, top with picadillo, and serve
• Enjoy!